Bacon Chicken Ranch Dip


  • 2 Packs of HC Chicken Tenders (approximately 1.5-2 lbs.) 
  • 1 Pack of Jowl Bacon (0.5 lbs.) 
  • White Label Musket Powder Seasoning (to taste) 
  • 8 oz. Cream Cheese
  • Smith's Jalapeno Farmer's Cheese (plain if you're not into spicy) 
  • 1/2 cup of Ranch Dressing 
  • 1/2-1 cup of shredded cheese (we prefer 1/2 mozzarella 1/2 cheddar) 


  • Pull cream cheese & farmer's cheese out of the refrigerator to soften
  • Preheat oven to 350* 
  • Over medium heat, cook jowl bacon in a large skillet 
  • Once bacon is cooked thoroughly, set aside on a plate to cool 
  • In the same skillet, cook packs of chicken tenders thoroughly (until they reach an internal temperature of 165*) in leftover bacon grease. 
  • Season chicken tenders as you like - we keep it simple with salt, pepper, and White Label Musket Powder 
  • Once tenders are cooked, set aside along with bacon 
  • In a bowl, combine bacon and chicken tenders and chop. I prefer to use my Pampered Chef Choppers, however, scissors or a food processor works well also depending on your desired consistency. 
  • When you get to your consistency preference, add in cream cheese, farmer's cheese & ranch dressing. 
  • Once fully mixed, add in shredded cheese and stir. 
  • Scoop into heat safe dish (pie plate works well) and place in oven 
  • Bake until center bubbles - which takes 20-30 minutes
  • Serve with tortilla chips, crackers, or sliced veggies 

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published